It that time again. The time when our thoughts turn from Jack O’Lanterns, witches, bats and other scary things to the holiday many people consider to be their favorite. Thanksgiving.
What first comes to your mind when Thanksgiving is mentioned? Turkey?
For our family, it’s all about the sides! Do we stay with tradition, never changing Grandma’s cornbread dressing? Or Aunt Sue’s asparagus casserole? How about that Green Bean Casserole or Sweet Potato Casserole?
Does your family just resist changing the menu?
At ARWB, we think our foodies have some delicious alternatives for you. Why not give one or two of these a try and let us know what you think.
Lacie Ring: Easy Peasy Pleasy’s Bacon Cauliflower Salad
Cauliflower is one of those versatile foods that can really take on the flavor of what it’s mixed with. This salad gets devoured anytime I serve up this dish and it will feed a crowd.
My Aunt Linda has been making this salad for as long as I can remember! You never have to wonder what she will bring to any of our family functions! She graciously gave me the recipes years ago and I’ve been making it ever since! READ MORE
Anita Stafford: Sugar Spice and Spilled Milk’s Cranberry Sauce
Even with all the hurry, I always enjoy preparing a holiday meal. Putting the Thanksgiving meal together was more fun this year because my son Daniel was here to help me with the cooking. He helped out by making Spinach Maria and a Sweet Potato/Carrot slow cooker dish. He also convinced me that we should try making our own cranberry sauce this year. I usually make a blueberry salad the family likes in lieu of cranberry sauce, but I decided to give homemade cranberry sauce a whirl.
The recipe we used was super simple and quick to make, plus it was very tasty. We made it ahead to allow it time to refrigerate in the mold overnight. I love any dish that can be prepared ahead. The original recipe came from Alton Brown. READ MORE
Talya Boerner: The Best Mac and Cheese in the World
We had friends over to eat Tuesday night. John grilled burgers, and I baked the best Mac and Cheese in all the land which hopefully cancelled out the very average pot of beans I served with it. This is my go-to mac and cheese recipe. There’s no need to make any other. You could add lobster like the fancy restaurants do and have a dish people would pay $17 a serving for in Dallas (i.e. Capital Grille). I truly believe that.
There are five kinds of cheese in this dish. READ MORE IF YOU DARE
Lyndi Fultz:Crunchy Rice Casserole (for Riceland Foods)
One of the best things about rice is that it is so versatile. That versatility kicks up a notch when you are able to meal prep by cooking extra rice and freezing for a rainy day.
Why wait until a rainy day to use that extra rice you have stored in the freezer? Make a crunchy rice casserole and invite someone over tonight. This casserole would go nicely with meat, poultry and fish. The crunch is an added touch that gives some depth to this casserole. Walnuts, sunflower seeds, and sliced almonds all have a unique texture that makes each bite interesting. The sweet onions and melted cheese takes it from a so-so side dish to a so-so-so-delicious side dish!
Who’s ready for dinner?
We’ll have more coming. Come back next week for another edition of Tasty Tuesday.